Description
This classic chocolate chip cookie recipe produces soft, chewy cookies with golden edges and melty chocolate chips. Perfect for cookie lovers, these easy-to-make treats combine a rich buttery base with just the right amount of sweetness and texture. Optional nuts add a delightful crunch. Ideal for baking enthusiasts looking for comforting homemade cookies.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, walnuts or pecans)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix the dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 3 minutes. This step is vital for the cookies’ texture.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and continue mixing until the batter is smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing at this stage can cause tough cookies, so mix gently and only until no dry flour is visible.
- Stir in the chocolate chips and nuts: Fold in the semi-sweet chocolate chips and chopped nuts (if using) using a spatula, evenly distributing them throughout the dough.
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookie edges are golden but the centers remain soft. For chewier cookies, consider pulling them out slightly earlier before full set.
- Cool on the baking sheet: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely. This ensures the perfect texture and prevents breaking.
Notes
- Optionally add 1 cup of chopped walnuts or pecans for extra crunch and flavor.
- For softer, chewier cookies, slightly underbake by removing a minute or two earlier.
- Use parchment paper to prevent cookies from sticking and simplify cleanup.
- Ensure butter is softened (not melted) for proper creaming texture.
- Allow cooled cookies to be stored in an airtight container for up to a week.
